What is the name of the Korean alcoholic distilled liquor typically made from rice? Soju is the answer.
Soju is a clear, colorless Korean spirit traditionally produced by distilling alcohol made from fermented rice. Modern commercial soju may instead use other starches, including sweet potatoes, tapioca, wheat, barley, or cassava. Many brands also dilute distilled ethanol with water and add sweeteners, which helps explain why contemporary soju can taste milder than traditionally distilled versions.
The drink’s history reaches back to the Goryeo period. Distillation techniques associated with Mongol contact in the 13th century helped establish the tradition on the Korean Peninsula, with early production centered around Gaegyeong. Andong soju is a well-known traditional variety that continues to be distilled in the Andong region.
Soju is often served neat in small glasses and is closely associated with Korean meals and social drinking. Its alcohol content varies widely, although mainstream products are commonly much lower in strength than traditional versions. Sake is a Japanese brewed rice beverage, not a distilled spirit; makgeolli is a cloudy Korean rice wine, and baijiu is a Chinese distilled grain liquor.